yeastforbrains

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Join Date:

05-20-2012

Last Activity:

08-28-2014 7:07 PM

Likes Given: 4

    ABOUT ME

  • Homebrewing,music
  • IT consulant
  • Jazz/fusion, classical
  • Started brewing back in the nineties, in Oslo/Norway, using extract kits. I brewed for my annual x-mas party. Brewed a few batches of wine too. The results were not very consistent and I gave up. Not many sources of good info back in those days. Internet was something we had only heard of. Craft beer interest grew from 2007 onwards when I had moved from Ireland to France where I got exposed to French and Belgian ales with plenty of taste (and alcohol). From being interested, seeking knowledge led to sources such as the Jamil Show and this home b rew forum, and started to gather the pieces and build up my home brewery. Brewing in my garage with a cheap, manual, home-made setup, based on gravity, electricity and gas.
  • Imperial stouts
  • Bvelen tripel
  • Silly x-mas, Golden Eye P.A, Humlelapskaus, Black Hole Summit.
  • Don't even own a keg
  • Male
  • In a Relationship
  • Paris
  • France

LATEST ACTIVITY

  • Posted in thread: Why FG=1.025? on 04-30-2014 at 08:47 AM
    Here's my other recipe and notes with similar results, using the same batch of yeast and Munich
    base malts, same water profile too.German Accent-9LRecipe specifics:Style: MildEst. Batch size:
    2.4 galE...

  • Posted in thread: Why FG=1.025? on 04-30-2014 at 07:01 AM
    Thaks everyone. I suspect a bad batch of yeast. I got 2 packs of this a while back, and kept in
    fridge. I used the other pack on a mild ale which also finished unusually high. But the thing
    is, in bot...

  • Posted in thread: Why FG=1.025? on 04-28-2014 at 09:58 PM
    Is it because of the high percentage of Munich malt?A water mineral thing? Other?Below is the
    recipe with notes, and attached a photo of the water profileThanks for inputMunich
    SessionRecipe specifics...

  • Posted in thread: Favourite Windsor yeast recipe on 04-01-2014 at 03:11 PM
    Please check out castlemalting.com, for specifications on the malt I used. I'm sure you can
    find something equivalent to cafe light at your LHBS.YFB

  • Posted in thread: Favourite Windsor yeast recipe on 03-31-2014 at 10:39 PM
    Here's mine:Name: Vanilla Voodoo Gypsy CurseRecipe specifics:Style: MildBatch size: 23.0 lBoil
    volume: 29.0 lOG: 1.044FG: 1.017Bitterness (IBU): 23.5Color (SRM): 19.2ABV:
    3.6%Grain/Sugars:2.00 kg Pale...

  • Posted in thread: SMaSh for sure, but is it American, Belgian or British? on 01-20-2014 at 11:35 PM
    Greetings fellow brewers.Brewed yesterday and currently going mad in my fermenter, but,
    considering the American hops, the Belgian grains and the English yeast, is this an American,
    Belgian or British...

  • Posted in thread: Windsor attenuation - 77,5% on 10-03-2013 at 10:28 PM
    @CarnieBrewMy feeling is the low mash temp has more to do with my result.If I had the
    possibility to ferment lower, I would have done it.Also I'd make sure to rehydrate as per
    danstar.I would apprecia...

  • Posted in thread: Windsor attenuation - 77,5% on 10-02-2013 at 02:06 PM
    It's fruity, but not extreme - (no nail varnish/banana/bubblegum).Also, not as sulfury as it
    has been with other beers i brewed.Judging by the fresh hydrometer samples - I detect no
    obvious flaws, and...

  • Posted in thread: Windsor attenuation - 77,5% on 10-01-2013 at 11:28 PM
    01/10sg=1.012

  • Posted in thread: Windsor attenuation - 77,5% on 09-29-2013 at 11:31 AM
    29/9sg=1.012

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